How to Make Chocolate Leaves
- Select leaves from a non-poisonous plant such as rose, ivy or maple.
- Wash and dry leaves thoroughly.
- Melt in a double boiler desired amount of chopped semisweet baking chocolate and cool to room temperature.
- Using a cooking brush "paint" the chocolate onto the underside of each leaf, spreading the chocolate just to the edge. The chocolate layer should be no more than 1/8 inch thick.
- Place on a waxed paper-lined tray and chill in the refrigerator for 20 minutes or until set.
- To remove the hardened chocolate from the leaf, start from the stem end and carefully peel the real leaf from the chocolate. Avoid handling the chocolate leaves as much as possible.
- Cover loosely and store in the refrigerator. Use to decorate your favorite dessert.
The higher quality of chocolate you choose – the better your leaves will turn out.
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